Polenta with Bean Sauce
Polenta with Bean Sauce
Soft polenta with a rustic sauce of slow-cooked red kidney beans, pancetta, onion and milled tomatoes, finished with parmigiano.
Prep: 15 minutes (plus bean soaking) · Cook: about 1 hour
What Is Polenta with Bean Sauce?
A northern-Italian peasant classic: soft polenta with a thick sauce of from-dry red kidney beans, pancetta, onion and milled tomatoes stirred straight through it, finished with parmigiano.
Why Make Polenta with Bean Sauce?
- Beans stirred INTO the polenta, not just on top
- Pancetta seasons the whole sauce
- From-dry beans give the best texture
- Stick-to-the-ribs winter food
- One sauce, one pot of polenta, done
Unico Products Used in This Recipe
Ingredients
- 225 g dry red kidney beans (soaked and cooked per package (1/2 lb))
- 1/4 cup extra virgin olive oil
- 115 g pancetta (finely chopped (1/4 lb))
- 1/2 cup yellow onion (finely minced)
- 2 cups whole tomatoes (with juices, milled to remove seeds)
- salt and pepper (freshly ground, to taste)
- 1 recipe yellow corn meal polenta (prepared per package)
- 1/2 cup parmigiano reggiano (freshly grated)
Instructions
- Cook the soaked beans according to the package directions; leave them in their cooking water until needed.
- Heat the oil in a medium saucepan over medium heat; cook the pancetta and onion, stirring, until the pancetta is lightly golden and the onion soft, about 5 minutes.
- Add the milled tomatoes, season, and simmer uncovered 5-6 minutes.
- Drain the beans, add to the sauce, and simmer until thick, 10-12 minutes; turn off the heat.
- Prepare the polenta as directed on the package; uncover and stir in the bean sauce for a minute or two until thoroughly blended.
- Cover tightly with foil and cook 10-15 minutes longer — soft but not runny (loosen with water or broth if too thick); sprinkle with cheese and serve.
Cooking Tips
- Keep the cooked beans in their liquid until needed
- Render the pancetta gently — golden, not crisp
- Mill the tomatoes for a smooth, clingy sauce
- Blend the sauce into the polenta thoroughly
- Loosen the final pot with broth if it tightens
Frequently Asked Questions About Polenta with Bean Sauce
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1. Can I use canned kidney beans?
Yes — about 2 1/2 cups, rinsed; add them straight to the sauce and skip the cooking step.
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2. Why stir the sauce into the polenta?
It's the defining move — the beans and polenta merge into one creamy, hearty dish.
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3. Can I make it vegetarian?
Skip the pancetta and add a pinch of smoked paprika for depth.
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4. What consistency should it be?
Soft but not runny — it should mound gently on a spoon.
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5. How do I store leftovers?
Refrigerate up to 3 days; it sets firm — slice and pan-fry, or loosen with broth to re-soften.
Cooking Guides & Tips
- Polenta 101: How to Cook Cornmeal How to cook polenta from cornmeal — creamy soft polenta or firm grilled polenta — with ratios, timing and tips.
- Cooking with Beans and Legumes
Polenta with Bean Sauce Made Simple
Polenta with Bean Sauce is mountain-kitchen comfort, beans folded right through the corn. Unico corn meal and whole tomatoes anchor it.